Hi Mom44 - Sorry for the late reply. 6 months in, I still think it's the one thing I couldn't live without in my kitchen (I'd even give up the dishwasher before giving up the Miele)! It is so adjustable and functional that I can end up with terrific coffee for whatever mood I'm in and whatever beans I'm using. Lately we've been doing double espressos each morning with an occasional cappucino on the weekend. It's also great for hot chocolate and to make a single cup of tea, which I think I'll be doing a lot more as we head into winter. So far I would give it a 10 out of 10 on performance and quality of drinks.

This Lemon Kefir ice cream recipe is absolutely wonderful. I couldn't find Kefir around where I live and substituted buttermilk with very happy results. It is cool, tangy, slightly crystaline, and very refreshing.

This happens to me every time I cut up butternut squash. I usually just scrub with a scrubber sponge until most of it has come off, and then try to live with the rest for a day or so. I've noticed that it takes off a few of the top layers of skin (much like a chemical peel or strong exfoliation) wherever it has adhered to my skin. If it was really severe I'd resort to wearing gloves.

If you're longing for sushi, the downtown location of Origami is one of my favorite sushi places anywhere. Fresh, inventive, and the bar is a great place to sit and have a good meal while traveling solo without being bothered or feeling awkward. Hell's Kitchen for breakfast is also a favorite...a bit touristy but man the food is so good who cares?

Glad you liked it! Shallots would be a terrific addition. Sometimes I add chopped red onion to the salad for more of a "bite". The HB egg yolks in the dressing make a difference in the consistency, giving it a "creamy" texture when they are whisked in. However I'm sure that it tasted just great with them in the salad too!

This is a Flourless Chocolate Cake recipe from the Associated Press that was in my local newspaper about two years back. It calls for almond meal in the cake and to dust the pan. I have made it several times with wonderful results. It is awesome served with fresh raspberries. I'll often use high quality chocolate bars such as Green and Black or Vahlrona and find it makes a huge difference in this recipe.

Preheat oven to 350 F. Lightly spray an 8 or 9 inch springform pan with cooking spray, then dust it with ground almonds, shaking off any excess. Set aside.

In a double boiler set at a low simmer, melt the chocolate, butter and sugar, stirring frequently. Remove from the heat.

In a medium bowl, beat the eggs, ground almonds, and pinch of salt. Fold the egg mixture into the chocolate and stir until thickened, several minutes. Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.

Remove the side of the pan and let the cake cool completely. Dust with confectioners' sugar, if desired. Terrific with fresh raspberries and vanilla ice cream on the side.

Here's a recipe for all you bacon fat hoarders out there! It's my favorite salad recipe from my mom, however I only make it for special occasions due to the fat content. I just made it this week for a work event - and had to look away as I doubled the recipe and used 2/3 a cup of bacon fat in the dressing! However there wasn't a leaf of spinach left after lunch...so no one's complaining!

Hot Bacon Dressing

3 hard cooked egg yolks

1 ½ T yellow mustard

3 T cider vinegar

3 T sugar

1/3 c bacon drippings

Spinach Salad

3 bunches of spinach, washed

2 hard cooked eggs, sliced

Chopped egg whites left over from eggs in dressing

2 chopped green onions

4 -6 slices, cooked and torn bacon

Seasoned croutons

Mix the first five ingredients for dressing. Let flavors meld for 15-30 minutes.

I do this most weeks and it generally works out well. Typically I have a rough idea of the meals I want to cook but not specific recipes and I just mix and match with what I have on hand. On the weekends when I have more time I may make a second trip to the store if I'm making specific recipes for more elaborate meals.

I have a hard time finding decent fresh meat, so most of my meats are frozen. This makes it really easy to shop once a week as you can focus on the veggies, dairy, and fruit and leave it at that. Things that I almost always pick up once a week are:

Every two weeks or so I also buy: Onions, garlic, whole grain bread, corn tortillas, eggs

You can take your meat out of the freezer and thaw it in the fridge the night before or in the morning before you leave for work (depending on what it is and how long it will take to thaw). Then just mix and match with a vegetable, and salad, fruit, or any starches you have on hand like rice or cous cous. The variations with the above ingredients are huge. You can do everything from fajitas to stir fry to pasta and depending on the meat most of it can be prepped and cooked within an hour.

So...now you know what is in my fridge. Good luck with your shopping, and most of all have fun!

You could try marinating the meat in an Asian style with lots of chopped fresh ginger and lemon/lme juice among other seasonings. Ginger is supposed to break down the protiens in meat and act as a tenderizer, which I believe is why if you see a marinade with ginger in it, the instructions typically say not to let it sit more than an hour or the meat will break down too much. With your steak, I'd let it sit quite a while!

If you google "Indigo Grill, San Diego" you should come up with a link. Click on that and go to the menu for Indigo Grill. They have an appetizer that is unbelievably tasty which has a whole head of roasted garlic drizzled with honey and (I think) chopped walnuts. This sits on top of a small round of warmed brie (you could probably do room temp or put it outside and it will be warmed in no time with 90 degrees temps!). You squeeze a clove out and spread on flatbread with the brie. It is really delicious. I'd post the link to the menu but it's being blocked for some reason by my work filter. Grrrr. Enjoy!

Honestly, one of my favorites is chopping up the ribeye with onion and bell peppers for steak and eggs the next morning. Some skillet potatoes, and then (since assuming it follows a rib-eye dinner the night before) you won't have to eat for a week!

Calling all familiar with Sioux Falls, I've heard mention of a divey but really fantastic central/latin american restaurant. It's not a typical Puerta "___" mexican restaurant. However I can't seem to find it online and don't remember the name. Does this sound familiar to anyone??

I think Blue Sushi is one of the best, if not the best. For some reason the reception area of the restaurant always seems dingy to me, but the rest of it is modern and the sushi is fresh and inventive for the Midwest.

We've been using the machine daily for six months now, and it's still one of my favorite things in the house. After experimenting with beans, grind levels, and types of drinks, we've figured out how to make just what we like, and it's terrific. I'm surprised to hear that descaling on an older machine takes an hour. We've gone through two descaling processes so far (the machine automatically reminds you once you've had a certain number of cups) and it was pretty painless, taking maybe 20 minutes total (and you don't have to be standing there the whole time).

Having a plumbed in machine makes it very very easy and I would definitely spring for this system if (heaven forbid) I ever built again.

Has anyone had a good experience making cheese at home? I'm curious and would like to start with the basic mozzerella and work up from there. I'd love to hear what you make and any challenges that you overcame along the way.

As for the rest of the state, there's pretty much nothing but flat grassland for hours. If you find a good spot in Pierre please report back as I'll be there in a few months and would love some ideas! Be sure to stop in the Badlands if you have time. I've never seen anything like it - almost other-worldly and very beautiful in a stark barren way.

Another bright spot in town is Diamond Thai on 7th street. It's one of my favorites along with Fuji Bay and Kahill's. The owner used to run a Thai restaurant in Berkeley, CA and knows what he is doing food wise. The decor and service is very minimal but clean and respectable. You can bring your own beer or wine in and they will give you a bottle opener, since they don't have a liquor license. They are now closed on Mondays as it's a small staff.

Hi Diane - I think it could be tasty in a fajita recipe, but also is good by itself sliced thinly across the grain like flank steak. I marinated one the other day with a combination of chopped garlic, ginger spread (kind of like a ginger jam, fresh ginger would work too), a bit of soy sauce, lemon juice, lemon grass paste, spring garlic tops chopped up, and red curry paste. After a quick turn on the grill it was fantastic.